| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/09/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| WIC | 34 |
| Retail RIC | 36 |
| Pizza Hut Prep Cooler | 33 |
| Pizza Hut Reach-in | 34 |
| creamer dispenser | 36 |
| Island cooler | 30 |
| coffee maker milk | 36 |
| Fresh blends smoothie machine | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| pizza sauce | 40 | |
| bacon | 32 | |
| chicken biscuit | 159 | |
| Salsa | 41 | |
| hot dog | 155 | |
| taquito | 165 | |
| pizza | 185 | |
| chili | 138 | |
| queso | 139 | |
| cajun peanuts | 156 | |
| boiled peanuts | 148 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 300 | Diversy | |||
| Dishwasher | 159.5 | ||||
| Wash bucket | 300 | Diversy |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... | out | No allergen label or ingredient list on donut case. | Priority Foundation (PF) | 1 | |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | When we walked into the pizza hut deli neither employee doing prep work had a hair net or hair restraint. | Both employees put on hair nets or hats. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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